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Enzymes utilization in Baking Industry
In the baking of bread, the preliminary process involves the mixing of wheat flour (mainly starch and proteins) with yeast and water. Starch consists of D-glucose units linked by α-1,4 glycosidic bonds with α-1,6 bonds at branching points, the enzymes α-amylase and β-amylase present in the flour cleave some of the α-1,4 bonds, the eventual products being glucose, maltose (a disaccharide) and some oligosaccharides, which cannot be broken down further, because of the presence of α-1,6 bonds. Glucose and maltose can then be metabolized by the yeast, and carbon dioxide is formed, which disintends the protein framework of the dough, ready for baking.
You need to prepare 500 ml of a solution containing 10 mM Tris, 0.15 M NaCl and 1 mg/ml SDS. At your work disposal are stock solutions containing 1 M Tris, 2.5M NaCl and 10% (w/v)
Food Applications of hemicelluloses The hemicelluloses find their application in food systems as emulsifer, stabilizer and binder in flavor bases, dressings and pudding mixes.
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